Season Short ribs with salt and sear in a pan until brown with a tablespoon of canola oil.

Remove short ribs and set in a baking dish or casserole. In the same pan, add the onions, carrots and the peppercorns and a pinch of salt.

Sauté vegetables until caramelized, add rosemary and sage. Sauté for another minute and pour vegetable mixture on top of short ribs. Return pan to heat, add beef stock and red wine. Bring to a boil and season to taste with salt and pepper. Pour over short ribs and vegetables. Cover and bake in a preheated 350 degree oven for 2 hours or until short ribs are fork tender. Leave short ribs in liquid as they will dry out if removed from the cooking juice.

For the Butternut Squash Mashed Potatoes:

1 medium Butternut Squash(peeled and deseeded)

2 large Russet Potatoes

2 cloves of garlic

1/4 cup Extra virgin Olive Oil

1/4 cup grated Parmigianino Reggiano

Sea salt to taste

Cut butternut squash and potatoes into the same size pieces as to cook evenly. Place vegetables and whole cloves in a pot and cover with cold water, add 2-3 pinches of sea salt and bring to a boil. Turn heat down to a simmer until butternut squash and potato pieces are done. Remove from heat, strain and put vegetables back in the same pot you cooked them in, as it is still warm and will help in mashing them. Add Olive oil, parmesan and salt if needed.